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Sticky Hoisin Meatballs With Scallion Sauce

Sticky hoisin meatballs with scallion sauce are simmered in a glossy, caramelized hoisin glaze until sticky and tender. Browning first then simmering keeps the exterior caramelized while the glaze thickens.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground pork or beef
  • 0.5 cup breadcrumbs
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 3 garlic
  • 1 tbsp minced fresh ginger
  • 1 large egg
  • 1 tsp sesame oil
For the glaze
  • 0.25 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp water
For the scallion sauce
  • 0.25 cup chopped scallions
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
Optional glaze
  • 0.25 cup hoisin sauce for extra glaze, as needed

Equipment

  • 1 cast iron skillet

Method
 

Make the meatball mixture
  1. In a large bowl, combine ground pork or beef, breadcrumbs, hoisin sauce, soy sauce, garlic, minced fresh ginger, large egg, and sesame oil; mix until just combined and shape into 16 to 20 meatballs. Keep mixing brief so the meatballs stay tender.
Brown the meatballs
  1. Heat a cast iron skillet over medium-high heat and brown the meatballs for 5 to 7 minutes until caramelized on all sides. Look for darkened edges and a light crust.
Simmer and glaze
  1. Reduce the heat, then pour in hoisin sauce, soy sauce, rice vinegar, sesame oil, and water for the glaze; stir until glossy. Scrape up any browned bits so they dissolve into the sauce.
  2. Cover and simmer for 4 to 6 minutes until the meatballs are cooked through and the glaze has thickened. The sauce should cling to the meatballs and look shiny.
Make the scallion sauce
  1. Whisk together chopped scallions, soy sauce, rice vinegar, sesame oil, and sugar in a small bowl until the sugar dissolves. The mixture should be bright green and evenly seasoned.
Serve
  1. Plate the sticky meatballs and drizzle with the scallion sauce just before serving. Add extra hoisin glaze if you want a thicker, darker finish.

Notes

For best results, brown the meatballs in a single layer so they caramelize instead of steaming, then simmer covered to thicken the hoisin glaze. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water. Freezing is yes: freeze cooked meatballs for up to 2 months and thaw overnight before reheating. For a lighter option, use lean ground turkey or chicken in place of pork/beef.